Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

In a large skillet over medium-low heat, melt the butter. Add the chopped garlic and scallion whites, season with a pinch of salt, and cook, stirring, until garlic is fragrant and just golden, about 2 minutes.

Add the gochujang, honey, and rice vinegar to the skillet and stir to combine into a smooth sauce. Cook for 1 minute until warmed through.

Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water 1 tablespoon at a time until the sauce clings to the noodles in a glossy coat.

Season with salt and pepper to taste. Serve topped with scallion greens and sesame seeds. Optionally top with a fried egg for a complete meal.